Secondary fermentation of homemade wine:

1. It is carried out in a sealed environment to prevent oxygen from entering, and the fermentation bucket should be placed in a cool and low temperature place.

2, if the filtered skin and seeds of the body of the wine is still producing gas violently, you need to continue to use a plastic sheet to lightly tie the mouth, to be two days after the no longer violent gas production, that is, use a plastic sheet to tighten the mouth seal.

3, sealed for two months, the wine body can be completely clarified, with the siphon through the siphon principle to draw out the supernatant, you can drink.

Expanded Information:

The Benefits of Secondary Fermentation of Wines p>Benefits of secondary fermentation of wine:

1. Reduce acidity. 90% of the acid in grape juice comes from malic acid and tartaric acid of grapes, after the wine participates in the secondary fermentation, the PH value can be raised by 0.05-0.45, and the titratable acid is reduced by 1-4g/L. The acidic taste of wine can be improved when drinking. If the acidity in the wine itself is already low, it is necessary to prevent the secondary fermentation from starting naturally.

2. Improve the stability of wine. The stability of the wine can be simply understood as the wine will not continue to react during the period from preservation to drinking, and the content of each substance in the wine will be stable and the relative value will not change.

But for general wines, since they contain enough malic acid for secondary fermentation to take place, if they are started naturally, the malic acid content will be reduced, causing instability in the structure of the wine. A general malic acid content of less than 0.1g/L should be appropriate.

3. Improve the quality of wine. Malolactic fermentation is considered a part of the wine maturation process, because it reduces the acidity, and after fermentation, the wine tastes more delicate, with lower acridity and better flavor.

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